Easy Flan Recipe | Receta de Flan Fácil

This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk. for a different taste and texture.

FLAN RECIPE MEXICAN STYLE

Who doesn’t like to have dessert? And what about one that is easy to make ahead of time and your family will love?If you do, this is an easy dessert to prepare, as easy as opening some cans and cracking some eggs. This is not the old traditional way of making the Flan a Mexican Flan, which is prepared as a custard where milk, vanilla, and sugar are slowly simmered. But, this is how nowadays we make it, and this flan recipe has been well-known in México for years, using canned milk.

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Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America and the Caribbean. Countries like Puerto Rico, VenezuelaThis was my teenage son’s first time making this dessert. He has been asking me to make it for a couple of days when I told him that it was so easy to make it that he could make it himself. He couldn’t believe how quickly the flan was already in the oven a few minutes later.

For those of you that do not have an oven, you can make this flan cooking it inside a large pot at medium-heat in a water bath. You can also cook it using your Instant Pot, place it on top of the insert rack and cook for 15 minutes.

How to Make an Easy Flan

Instructions:

In a medium-size saucepan place the sugar and water, bring to a boil in a medium-high heat until sugar dissolves, when sugar dissolves reduce heat and keep simmering until the syrup gets a light brown-caramel color. The caramel will continue to cook even if you remove the saucepan from the heat.

This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool. (Please check the ingredients list below)

Place the rest of the ingredients in a blender and process until you have a smooth mixture.

Pour mixture slowly into prepared pan for the water bath and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch. Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.

Once the flan has cooled, run a knife between the flan and baking pan. Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

You can use cream cheese in the mixture, the texture will be creamier than the one in the top picture that does not include the cheese. Any way you make it, it’s delicious. Well, you already know that.

EASY FLAN RECIPE

This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk, for a different taste and texture.﻿

Ingredients

1can of condensed milk*

1can of evaporated milk**

6eggs

18oz pkg. of cream cheese (optional, see note)***

1teaspoonof vanilla

1cupof sugar

2tablespoonsof water

Instructions

In a medium-size saucepan place the sugar and water, bring to a boil in a high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.

Place the rest of the ingredients in a blender and process until you have a smooth mixture.

Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.

Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.

Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

Notes

* Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 1/4 cup.

i have made a pumpkin flan and it asked me to put half a cup of sugar in the baking dish at about 350 degrees for about 12 mins and the caramel should make itself. it actually took about 40 mins though… maybe another alternative for those who want to make a flan and are having trouble with the caramel…except its slightly time consuming

Hi, I just made pretty much the same recepie alittle old lady de mexico gave me once. It has 10 eggs.But you beat the whites first,then add the yolks,how does that make it different? Then; 2 cans of sweetened condensed milk,and 3 of evaporated,and the caramel of course.It was enough to make 2 pie pans.I tried a bite and it was soooo good.Must be even better with cream cheese.

Hi Mely. Mom here with 4 kids and fiance who enjoy my food. Now that I found an authentic flan recipe to make. No more store bought! Im going to enjoy cooking many of your recipes with such pride … Thank you!

Many years ago when I was living in Oaxaca I was taught an almost identical recipe, but instead of cooking it in the oven the recipe used a pressure cooker. The covered pan was placed in a pressure cooker with about one inch of water, pressured for 15 minutes, and then cooled immediately by running cold water over the pressure cooker. I haven’t made it for a long time but it was always a huge hit with my family.

Hello Marie,
Thank you for sharing your memories about living in the Southern State of Oaxaca. The flan can be made in the oven, stove top in a regular pot or in the pressure cooker as you mention. Nowadays, people are also using their Electric pressure cooker (Instant pot) to make it. Delicious! Happy Holidays!

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Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food. Read more…

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